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Topic: Using melted lard in dough (Read 3029 times)

I tend to hate the flavor of vegetable and olive oil. Just wondering what would the outcome be if I substituted melted fresh lard or bacon grease have on the dough considering it will harden during cold-fermentation. Thanks in advance!

Not a problem, no worse than using butter, and we all know how hard that gets when its cold. You will certainly pick up the flavor of the bacon or lard. That is why so many people say the tortillas taste so good in Mexico, because in Mexico they're made with lard that has not been as heavily deodorized as the lard which we have here in the U.S.Tom Lehmann/The Dough Doctor

I have used manteca in pizza dough and also to oil pans. I like the flavor that manteca gives to a pizza dough. If you need any direct links to my posts let me know. I also think Matthew (Matt) also said he used some kind of lard in Pizzarium pizzas.

Thanks guys! I can get fresh rendered pork fat in Texas and I love the strong, meaty flavor in tortillas. I also will be doing as suggested in the article I was directed to and use the cold lard instead of melting it for a chewier dough. The recipe I'm using is a pan pizza, so the oil will have an effect on the flavor.